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Grilled Skirt Steak Summer Salad

Courtesy Harris Ranch
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Ingredients

14 oz. Harris Ranch skirt steak
2 oz. Carne Asada seasoning (recipe to follow)
1 head romaine lettuce, cleaned and cut
1 ear of sweet corn, grilled and hauled
1 cup black beans, cooked
1 cup roma tomatoes, diced
1/2 cup queso fresco
1/2  avocado, diced
1 corn tortilla, 6 in, cut into strips and deep fried
1/2 cup chipotle lime vinaigrette (recipe to follow)
1/2 cup nectarine salsa (recipe to follow)

Carne Asada Marinade

1/4 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup lime juice
1/3 cup orange juice
1 cup water
2 tbsp. peeled fresh garlic - crushed
1 tbsp. white pepper
1-1/2 tbsp. salt
1 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. Mexican oregano
1/4 tsp. ground cloves
1/2 orange, sliced
1/4 bunch cilantro, chopped (no stems)

Chipotle Lime Vinaigrette

2 ea. canned chipotle chilies
3 tbsp. cilantro
1 tsp. roasted garlic
1/2 cup roasted red onion
1/2 cup lime juice
1/4 cup red wine vinegar
5 tbsp. brown sugar
1/16 cup black pepper
1/16 cup salt
1 cup Harris Ranch olive oil, or good quality olive oil

Nectarine Salsa

3 ripe large nectarines, pitted and chopped
1/2 cup chopped white onion
2 tbsp. fresh lime juice
2 tsp. finely chopped fresh serrano chile, including seeds
1 tsp. finely chopped fresh cilantro
1 tsp. sugar
1/4 tsp. salt

Preparation

Grill the skirt steak to desired doneness and let rest for 10 minutes. In a bowl add romaine lettuce, corn, black beans, roma tomatoes and the chipotle lime vinaigrette, toss and divide into two bowls, topped with the queso fresco, avocado and tortilla strips. Slice the skirt steak and place on each salad. Garnish each salad with nectarine salsa.  Makes 2 servings

Carne Asada Marinade

Combine all ingredients in a large bowl and whisk to combine. To use with beef, place beef in gallon sized freezer bag or in the bottom of a shallow baking dish. Pour carne asada marinade on top of beef, cover dish or close bag, and marinate for at least 1 hour (more is better) before grilling. Makes 3 ½ cups.

Chipotle Lime Vinaigrette Preparation

Blend ingredients together till emulsified. Makes 3 cups

Nectarine Salsa Preparation:

Stir together all ingredients and let stand at room temperature, stirring occasionally, 1 hour, to allow flavors to develop. Makes 2 cups

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